vatha kuzhambu

Vatha Kuzhambu

🧾 Ingredients (Serves 4)

Base ingredients:

• 1 tbsp sesame oil (or any cooking oil)

• 1 tsp mustard seeds

• ¼ tsp fenugreek seeds

• ¼ tsp asafoetida (hing)

• 2 dried red chilies

• 8–10 curry leaves

• 1 tbsp sundakkai (dried turkey berries) or manathakkali (optional)

• 1 small onion or 5–6 shallots (sliced)

• 1 tbsp sambar powder or vatha kuzhambu powder

• 1 tbsp rice flour (optional, for thickening)

• Salt to taste

Tamarind extract:

• 1 lemon-sized ball of tamarind

• 1½ cups warm water

Method

1. Prepare tamarind extract

⁠◦ Soak tamarind in warm water, squeeze and strain to get thick extract.

2. Temper spices

⁠◦ Heat oil in a pan. Add mustard seeds, let them splutter.

⁠◦ Add fenugreek, red chilies, hing, curry leaves, and sundakkai. Sauté until golden.

3. Add onions

⁠◦ Add sliced onions or shallots. Sauté until translucent and slightly browned.

4. Spice it up

⁠◦ Add sambar powder and sauté for 30 seconds to release aroma.

5. Pour tamarind extract

⁠◦ Add tamarind water and salt. Mix well and bring to a boil.

6. Simmer and thicken

⁠◦ Simmer for 15–20 minutes until raw smell disappears and oil floats on top.

⁠◦ Optional: Mix rice flour with a little water and add to thicken.

💡 Tips

• Sundakkai or manathakkali add authentic bitterness—roast them well to reduce sharpness.

• Use sesame oil for deep flavor and aroma.

• Rice flour slurry helps thicken the kuzhambu without altering taste.

• Let it rest for 30 minutes before serving—flavors deepen beautifully.

• Serve with steamed rice, papadam, and kootu for a complete meal.

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